A meatza is the ultimate meat lover’s pizza, minus the bread. Instead I made the crust with a thin, round, oversized turkey patty, but you can also use any other type of ground meat: pork, lamb, beef, chicken, etc. I prefer to make it with ground chicken or turkey because it has a more neutral flavor and it’s easier to hide behind the Italian Spices.
You can change the toppings with unlimited combinations, according to your likes. This meatza is a lot faster to make than my cauliflower pizza dough, it only bakes for 10 to 15 minutes.
For other pizza ideas, check my Portobello mini pizza recipe.
Ingredients for the crust:
1 lb of ground turkey (chicken, beef or pork would work)
2 tsp of garlic powder
2 tsp of dry oregano
Salt and Pepper to taste
3 strips of nitrate-free bacon cut in 4-6 pieces
Half medium onion sliced
½ cup or marinara sauce
1 cup of shredded mozzarella cheese or cashew cheese spread
2 garlic cloves sliced
Half red bell pepper cut into strips
Black olives and fresh parsley
- Preheat oven to 400 degrees Fahrenheit.
- In a large bowl combine the ground meat with the garlic powder, oregano salt and pepper and combine until the spices are evenly distributed.
- Place the meat over a greased or parchment paper-lined cookie sheet or pizza mold and using your hand or a rolling-pin flatten the meat out to form the pizza crust into desired size and thickness.
- Bake for 10 minutes or until the meat is fully cooked and remove from heat.
- Meanwhile, in a medium pan sauté the bacon, onions, garlic and bell pepper, until the onions are tender.
- Spread the marinara sauce over the meatza crust and top it with the shredded cheese.
- Add the rest of the toppings and bake until the cheese is melted.
8 thoughts on “Meatza”
I frequently make “pizza” with a ground meat base – but I use my meatloaf mix rather than just the meat. When I’m making a meatloaf, I make extra and flatten it out in a thin layer on bottom and sides of a regular pie pan, and bake it at the same time as I bake the meatloaf (will be done quite a bit sooner). I then cool the whole thing, and freeze it (if I’ve used a “tinfoil” kind of pie tin – don’t like to freeze my glass ones). I’ve even cooked multiples, and then removed from the pans to freeze a stack of them, separated by parchment or saran or such. I don’t use a formal recipe for cooking anything, but my meatloaf is basically a lot of beaten egg – about 4 eggs to a pound of meat (usually ground turkey), salt, hot peppers (from my garden, dried, just crumbled into the mixture), some various italian like seasonings I feel drawn to on that day, a lot of chopped onion (at least one large onion per pound of meat), a lot of chopped garlic, and fresh ground flax – about a cup of that per pound of meat. Amounts vary, and nothing is exact. Just go by what seems right on that particular day. But then I spread it out into my cast iron frying pans at whatever thickness I choose. I like a thick meatloaf, but it obviously takes longer to bake that way then when thinner. And I usually reserve enough for at least one pizza base, baked in same hot oven. When ready to make the pizza I defrost it if needed, and add whatever toppings I (or my son) want on our pizza, bake till cheese is the way I like it, cut, and serve. Sara
Very Amazing Effort! Please keep up the wonderful innovation and Health centered environment. Thank’s. Thomas K. Tinney, Cleveland, Ohio. E-Mail: email@example.com Sunday, January 13th., 2013 @ 2:26A.M.
I love this idea!! I usually make a double batch of my Popeye meatloaf (Turkey and Spinach meatloaf recipe) Make half into a meatloaf the other half I make meatballs for spaghetti and meatballs dinner. This idea gives me a third option of making a pizza. Thank you!!
Another great idea!